French lentils with asparagus, tomatoes and green beans

The last of the spring asparagus will be rolling onto the vegetable stands and market shelves over the next 2-3 weeks so take advantage of the local, fresh flavor! This is a great dish that one of my friends made last week, it is light, satisfying, packed with protein and fiber and low in saturated fat. It will sit in the ice box well for about 4 days so plan accordingly.

1 cup french green lentils (they come in a bag right next to the brown and red lentils in the dry bean section)

1 cup fresh asparagus, cut into 1" pieces

1 cup fresh green beans, cut into 1" pieces

1 cup cherry or grape tomatoes, cut in half

1/2 cup parsley, chopped

1 shallot sliced thin

3 oz feta cheese, crumbled

1/4 cup extra virgin olive oil

1/4 cup champagne vinegar

salt & pepper

1 small clove garlic, minced

1. Cover lentils with water and bring to a boil then lower heat to simmer. Cook until lentils are tender about 20 minutes. You might have to add more water if it evaporates or when lentils soak it up.

2. Meanwhile cut up vegetables. To prepare the asparagus, bend it between your hands, the staulk will naturally break at the tender point which will keep you from eating the 'woody' bottoms of the asparagus. Throw away the bottom portion that breaks off (usually more white/purple in color) and cut up the top part. Bring a small pot of water to a boil so that you can blanch the green beans and asparagus. TO BLANCH: when water is boiling, drop cut green beans and asparagus into water. Let cook 2-3 minutes - they should be al dente. Strain, and immediately run under cold water or place in bowl of water and ice cubes. This is called 'shocking' the vegetables so that they stay a bright green color. Once vegetables are thoroughly cooled, strain again and put aside.

3. Whisk together, olive oil, vinegar, salt and pepper and garlic, set aside.
4. When lentils are finished cooking pour them into a large bowl. Mix with vegetables, tomatoes, cheese, shallots, parsley and dressing. Mix well to combine.

ENJOY!